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[1]
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Mycochemical Screening and Analysis, Antioxidant Activity, and Biochemical Composition of Fermentation Strain Snef1216 (Penicillium chrysogenum)
Journal of Analytical Methods in Chemistry,
2020
DOI:10.1155/2020/3073906
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[2]
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The effect of heat treatment on antioxidant activity of ethyl acetate extracts Arbila beans from Kapan, East Nusa Tenggara
IOP Conference Series: Materials Science and Engineering,
2020
DOI:10.1088/1757-899X/858/1/012028
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[3]
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Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)
Spanish Journal of Agricultural Research,
2018
DOI:10.5424/sjar/2018161-11830
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[4]
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Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8275
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[5]
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Bioprocessing of common beans in diets for tilapia: in vivo
digestibility and antinutritional factors
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8275
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[6]
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Chemical composition and physicochemical properties of Phaeodactylum tricornutum microalgal residual biomass
Food Science and Technology International,
2017
DOI:10.1177/1082013217717611
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[7]
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Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time
Journal of Food Processing and Preservation,
2016
DOI:10.1111/jfpp.12604
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[8]
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Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds
Nigerian Food Journal,
2014
DOI:10.1016/S0189-7241(15)30128-4
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